Banana, Coconut and Apricot Healthy Cup Cakes

3 Oct

These are not the cup cakes your used to seeing, no airy vanilla cake topped with a pile of super sweet frosting.

But these cup cakes taste just as good, without all of the nasties.

banana-cupcakes

I am not a fan of banana cake, banana loaf or any other way you bake with banana’s. I think that most banana baked goods end up tasting heavy, gluggy & slightly uncooked. These cup cakes do none of that.

They taste like a super moist loaf cake, but with a more crumbly cake like texture. They are delightful & not dense or heavy at all. The little bursts of sweet apricot give these cupcakes that added something extra & the coconut – why that almost makes them tropical 😉

These are so good that if you look at the photo;s closely you will see steam!, I could not leave these to cool on the bench for fear that I would only have crumbs left to photograph.

Banana, coconut & apricot healthy cup cakes a’la Mama Going Natural

You will need:

  • 3 ripe banana’s mashed
  • 1/4 c milk
  • 2/3 c kefir or yoghurt
  • 3 T coconut oil
  • 1 c wholemeal spelt flour
  • 1 c white spelt flour
  • 4 t baking powder
  • 2 sticks stevia
  • 1/2 c coconut sugar
  • 1 t cinnamon
  • 1/2 t himalayan salt
  • 1/4 c chopped dried apricots
  • 1/3 c shredded coconut

Place all of the dry ingredients in a bowl, mix all of the wet ingredients together. Mix the wet ingredients into the dry ingredients gently. Pour into cup cake pans & bake for 30 mins at 175 degrees.

I love making cup cake size versions as they are perfect for small hands, cook fast ( so therefore less electricity) and my favourite of all – portion control. I can’t be trusted with a knife & cake, my pieces look more like I am trying to teach my daughter fractions – naturally starting with 1/2’s & 1/4’s. So cup cakes are much more friendly to my waist line 🙂

Enjoy

Mama-going-natural-signature

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